ReviewFoods (Basel, Switzerland)2020
Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- The Effect of Food Processing and Preservation on the Survivability of Group A Rotavirus (SA11) in Simulated and Real Food Models.Food and environmental virology · 2026Article
- Prevalence of sapovirus infection among hospitalized pediatric patients in Asia: A systematic review and meta-analysis.World journal of virology · 2026Article
- Ready-to-Eat Sandwich Microbiota: Diversity, Antibiotic Resistance, and Strategies to Enhance Food Safety.Foods (Basel, Switzerland) · 2026Review
- Viral RNA detections of enteric pathogens from caprine raw milk in Central Italy.Frontiers in microbiology · 2026Article
- Atomic force microscopy at the forefront: unveiling foodborne viruses with biophysical tools.Npj viruses · 2025Review
- Changes in Hepatitis E Virus Contamination during the Production of Liver Sausage from Naturally Contaminated Pig Liver and the Potential of Individual Production Parameters to Reduce Hepatitis E Virus Contamination in the Processing Chain.Pathogens (Basel, Switzerland) · 2024Article
- Common and Potential Emerging Foodborne Viruses: A Comprehensive Review.Life (Basel, Switzerland) · 2024Review
- Article
- A Review of Modern Methods for the Detection of Foodborne Pathogens.Microorganisms · 2023Review
- Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Food control · 2023Article
- Can food matrices be considered as a potential carrier for COVID-19?Le infezioni in medicina · 2022Review
- Inactivation of Foodborne Viruses by UV Light: A Review.Foods (Basel, Switzerland) · 2021Review
- Changes in Dietary Patterns and Clinical Health Outcomes in Different Countries during the SARS-CoV-2 Pandemic.Nutrients · 2021Review
- Antiviral Potential of Plants against Noroviruses.Molecules (Basel, Switzerland) · 2021Review
- Respiratory viruses in foods and their potential transmission through the diet: A review of the literature.Environmental research · 2021Review
- Inactivation of Foodborne Viruses by High-Pressure Processing (HPP).Foods (Basel, Switzerland) · 2021Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, several foodborne viruses' outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.